From Alice Hafen's Recipe File

Alice P. Hafen Carrot Cake

3/4 Cup Oil - 1/4 Cup pineapple juice

2 Cups of sugar

3 eggs

2 Cups shredded carrots

2 tsp. vanilla

1 small can of crushed pineapple juice (drained 1 cup)

1 tsp. cinammon

1 Cup choppd nuts

1 Cup raisins or dates

1 tsp. salt

1 tsp. soda

3 Cups of flour

Beat oil, sugar and eggs, add carrots, pineapple.

Sift dry ingredients and add to first mixture

Add vanilla, nuts, raisins

Bake in 9x13 pan that has been greased and floured

Bake at 350 degrees  for 45 minutes

Carrot Cake Icing

4 ounces of cream cheese (room temperature)

1 square of margarine or butter

2 Cups of confectionary sugar

1 tsp. vanilla

1 to 2 tbs. of milk

Mix til smooth and spread on cooled cake